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Fillet of Venison with a Wild Mushroom Sauce Recipe


For the venison

• 1lb 2oz/500g venison fillet, trimmed and cut into 2.5cm/1in thick medallions
• 1 carrot, finely chopped
• 1 onion, finely chopped
• Salt and black pepper
• 5 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar

For the sauce
• 2 small onions, very finely sliced
• 1½oz /40g dried morels, soaked in warm water for 2 hours, drained (reserve the water)
• 1/2oz dried porcini mushrooms, soaked in red wine for 2 hours drained & chopped reserve the juice
• 2 tbsp balsamic vinegar (aged for 10-15 years)
• 4 tbsp dry sherry
• 6 tbsp double cream
• Salt and black pepper
• 3½ oz/100g unsalted butter

How to prepare

1.    On the day before cooking, place the venison medallions in a dish, covering it with three tablespoons of olive oil and all of the balsamic vinegar, as well as the finely chopped onion and carrot. Season well with salt and freshly ground black pepper, before placing into the fridge to marinate overnight.

2.    For the sauce, heat a frying pan until hot. Add the butter and onions and then fry the onion for 2 to3 minutes, until softened.

3.    Add the morels and cook for 10 minutes.

4.    Add the porcini and fry for another 3 to 5 minutes.

5.    Add the balsamic vinegar, cream and sherry and simmer for 10 minutes.

6.    Season with salt and black pepper. (NB. As the sauce may become thick, add to the pan a little of the morel soaking water.)

7.    Remove the venison from the marinade, before patting dry with kitchen paper and seasoning well with salt and  black pepper.

8.    Heat another frying pan until hot. Then add two tablespoons of olive oil and the venison steaks.

9.    Fry the venison medallions on each side for 3-4 minutes, until they are golden brown on the outside, but still pink on the inside.

10.    To serve, spoon the mushroom sauce onto warmed plates, before adding the venison steaks.

Eat & enjoy,